When I think of summer, a few of my favorite things instantly come to mind: lazy days at the beach, ice cream dripping down the cone and fresh berries! Berry cobblers, crisps and pies-you name it, I love it!
Since I first started Baking Steel, I've been searching for the perfect way to utilize the steel to create one of my favorite summer desserts: blueberry pie. Enter Yossy Arefi's (Food52/Apt.2B Baking Co.) tantalizing blueberry slab pie!
What first caught my attention of course was the idea of baking the pie without a plate. This is what I had been searching for! I could finally create a pie directly on top of the Baking Steel and in turn, achieve (fingers crossed) the best bottom crust yet!
After a few attempts at the larger size slab, I decided to use Yossy's recipe to create personal size pies (think oversized pop-tart). Still big enough to share (if so inclined), this size eliminated the unavoidable scuffles over the corners. Yes kids, they are all corner pieces-all pieces are created equal!
Having made these blueberry slab pie beauties three times in the last week, I've created much more than blueberry love. It's more like blueberry slab obsession!
Adapted by Yossy Arefi's recipe from Food52
1 Pie Dough
1 Pint fresh Blueberries
1/2 cup sugar
1 Tablespoon Flour
1 Pinch of Salt
Zest of one lemon
1 tsp vanilla
1 egg for egg wash
Demerara Sugar for finishing 1, Preheat oven to 400 with a Baking Steel near the top rack.
2. Gently toss the wet and rinsed blueberries, sugar, flour, salt, lemon zest, and vanilla in a bowl until and thoroughly blend mixture. Set aside.
3. On a lightly floured surface, roll out one piece of the dough into a rectangle, 1/4 to 1/8 inch thick. Cut out 6 x 4 inch triangles. Gently move the triangles to parchment and place in fridge.
4. Roll out the other piece of dough to roughly the same size, and set it aside for a moment.
5. Remove the dough from the fridge and pour the blueberry mixture on top, leaving a generous border of at least 1/2 of an inch around the edges.
6. To make a lattice top. Evenly slice dough into strips. Place 3 strips horizontally and 4 vertically. Interweave each strip, over under, over under. Be sure each strip follows.
7. Put the parchment paper with the blueberry slabs in the fridge until crust is firm.
8.Remove from fridge and coat the tops with an egg wash and demerara sugar, be generous. Bake for 30 minutes or until desired brownness.
9. Allow to cool and set. Slice and serve. Drop a dollop of whip cream or vanilla ice cream.